If you love the sweet flavor of fresh blueberries and want a simple way to enjoy them beyond muffins, this homemade blueberry pancake syrup recipe is a must-try. You can drizzle it over pancakes, waffles, French toast, or even vanilla ice cream for a delicious, fruity topping. Plus, you can use it in homemade lemonade or mocktails to create a refreshing blueberry drink!

Blueberries have always been my favorite berry, though I’ll admit, it’s a tough decision because all berries are delicious! When I learned that Louisiana is an excellent place for growing blueberries, I couldn’t have been more excited. There are plenty of U-Pick blueberry farms nearby, which makes it even easier to enjoy fresh berries. One of the first things we planted years ago at our new home was several blueberry bushes right in front of the porch. Now, every early summer, we’re picking (and munching) on fresh blueberries daily. As our bushes continue to grow, we’re finding we have more than we can eat in one sitting. Because of this lovely problem, I’ve learned how to freeze blueberries for long term storage. With blueberry season just a couple months away, I need to be sure I empty the freezer so there’s room for this year’s harvest. Recently I used frozen berries to make this delicious homemade blueberry syrup recipe. Enjoy!

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Why You’ll Love This Easy Blueberry Syrup Recipe

• Uses simple ingredients—just blueberries, sugar, and water! 
• A great way to use up an abundance of blueberries in season.
• No high fructose corn syrup or corn starch, or artificial sweeteners—just real, fresh flavors.
• Can be stored in a mason jar or any airtight container for later use. I like to store mine in a glass flip-top bottle for easy pouring.
• Strain it for a smoother syrup or leave the fruit in for a chunky blueberry sauce.

Equipment

• Small saucepan
• Whisk
• Immersion blender or potato masher
• Strainer (optional)
• Mason jar or flip top bottle
• Funnel (if storing syrup in a bottle)

Ingredients

• 1 cup of sugar
• 1 cup of water
• 1 cup of blueberries (fresh or frozen blueberries)
• Optional: 1-2 teaspoons lemon juice to brighten the flavor

Instructions

1. Combine Ingredients: In a small saucepan, mix 1 cup of sugar, 1 cup of water, and 1 cup of blueberries over medium heat. Whisk occasionally until the sugar dissolves completely.
2. Mash the Blueberries: Once the mixture starts to simmer, use a potato masher or immersion blender to break down the whole blueberries, releasing their juices.
3. Simmer and Thicken: Let the syrup simmer, whisking occasionally for about 10-15 minutes until it thickens slightly. It will thicken more as it cools.
4. Strain for Smoothness: If you prefer a smoother syrup, blend the berry mixture thoroughly with an immersion blender, then pour through a fine mesh strainer to remove the blueberry skins. If you like a chunkier blueberry sauce, skip this step.
5. Cool and Store: Allow the syrup to cool slightly before pouring it into a glass jar or an airtight container. Store it in the fridge for up to two weeks.

How to Use This Homemade Fruit Syrup

• Top of pancakes, waffles, or French toast for a breakfast upgrade.
• Stir into homemade lemonades for a refreshing blueberry lemonade.
• Drizzle over vanilla ice cream or cheesecake.
• Add to cocktails or mocktails for a blueberry flavor.

This delicious recipe makes about 1.5 cups of blueberry syrup, a great option to use up blueberries and enjoy them for breakfast, desserts, and drinks. Give it a try and enjoy the fresh taste of homemade fruit syrup!

Blueberry Syrup Recipe -No Cornstarch

If you love the sweet flavor of fresh blueberries this homemade blueberry pancake syrup recipe is a must-try. Perfect for pancakes, waffles, French toast, or even vanilla ice cream.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 1.5 cups

Equipment

• Small Saucepan
• whisk
• immersion blender or potato masher
• mesh strainer optional
• mason jar or glass bottle
• funnel (if storing syrup in a bottle)

Ingredients

  

• 1 cup fresh or frozen whole blueberries
• 1 cup sugar
• 1 cup water
• 1-2 tsp lemon juice optional

Instructions

 

• Combine Ingredients: In a small saucepan, mix 1 cup of sugar, 1 cup of water, and 1 cup of blueberries over medium heat. Whisk occasionally until the sugar dissolves completely.
• Mash the Blueberries: Once the mixture starts to simmer, use a potato masher or immersion blender to break down the whole blueberries, releasing their juices.
• Simmer and Thicken: Let the syrup simmer, whisking occasionally for about 10-15 minutes until it thickens slightly. It will thicken more as it cools.
• Strain for Smoothness: If you prefer a smoother syrup, blend the berry mixture thoroughly with an immersion blender, then pour through a fine mesh strainer to remove the blueberry skins. If you like a chunkier blueberry sauce, skip this step.
• Cool and Store: Allow the syrup to cool slightly before pouring it into a glass jar or an airtight container. Store it in the fridge for up to two weeks.

Keyword blueberry pancake syrup, blueberry recipe, blueberry syrup